In a large bowl, mix all the marinade ingredients with the pork.
Cover and set aside. Can be pre-marinated for a few hours or overnight for optimal results and flavours to infuse.
Preheat oven to 180°C, line baking tray with non-stick paper and set a wire rack on top. Arrange the pork on the rack keeping the leftover marinade in the bowl for later.
Roast the pork for 25-30 minutes, then half way through cooking brush the other side with extra marinade until the pork is cooked and a deep red-amber colour.
Meanwhile, for the crepe batter, sift the dry ingredients into a bowl, add the liquids and whisk until a smooth batter forms. Heat a non-stick pan on a medium low heat and lightly spray with olive oil spray. Add a ladleful of batter and tilt the pan to spread the mixture thinly around the pan. Cook for 2-3 mins until dry looking and crunchy on the edges, then flip and cook the other side for about 20 seconds. Repeat the process until all crepe mixture has been used.
For the pork glaze, mix the honey and 2 tablespoons of boiling water together in a bowl. Switch the oven setting to the grill. Remove the tray from the oven and brush the glaze over the pork.
Return the tray to the top shelf and grill with the door slightly ajar for 2–3 minutes. Leave pork to cool slightly, then slice into 3mm slices. Serve pancakes with pork slices and salad fillings, and drizzle with sweet chilli sauce and lime juice.
BBQ or Grill